Nerd alert: Turmeric Hummus

I promised I would post this turmeric hummus recipe nearly five months ago – oops! I first created it for Miss Marzipan’s Food of Thrones Challenge back in June (along with the fiery dragon eggs and hearty chicken casserole with sweet potato dumplings). Each week that Game of Thrones aired in 2016, Marisa set a theme for nerdy food bloggers like me to contribute to. This turmeric hummus was created for ‘landscapes of fire and ice’, as a tribute to to vasty sandy plains we frequently see in GoT; including the grassy ‘Dothraki Sea’, and the hot desert of Dorne.

So, this hummus really is a ‘turmeric’ hummus. Turmeric haters beware. I’ve developed quite a liking for turmeric over the last couple of years, and these days even smear turmeric paste on my toast now and again! I use this hummus as a dip and a spread. I’ve even been able to sneak it onto my 5 year old son’s mountain bread wraps for school, and he hasn’t complained, which is a good sign!

Turmeric Hummus

1 small clove of garlic (optional)

2 tbsp tahini

400g can chickpeas, drained and rinsed

1 tsp apple cider vinegar or lemon juice

2 tbsp extra virgin olive oil

1/2 tsp paprika or smoked paprika

1/2 tsp dried turmeric

1 tsp cumin

1/2 tsp salt

1/3 cup water

Sumac and sesame seeds, to serve

1. Place all the ingredients, except the water, sumac and sesame seeds, in a food processor, and process until well combined.

2. Add the water, and process again until hummus is smooth (or leave it slightly chunky, if you like). Serve topped with a drizzle of olive oil, sumac and sesame seeds.